Method
Pre–heat oven to 200ºC/fan 180ºC/gas 6.
Cream butter and sugar until fluffy. Add flour and 2 tbsp of syrup and mix to a firm paste.
Dollop 3–4 heaps of mixture onto the prepared baking tray. Two heaped teaspoons is enough for a basket.
Space them well apart as they will spread. Cook in batches for 8–10 minutes until set (golden brown).
After a minute, shape. Place in muffin moulds to shape.
Put the raspberries in a bowl (leave a few for decoration) and mash roughly with a fork.
Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and serve.